Spring onion and feta frittata

15 May 2017 by
First published: 6 May 2017

Crumbly cheese is paired with salty ham and filling potatoes in this comforting spring onion and feta frittata, perfect for all the family.


200g new potatoes
6 spring onions, trimmed
1 slice thick carved ham, torn
1 tbsp oil
4 eggs, beaten
60g feta cheese, crumbled
6 mint leaves, chopped


Cut the potatoes into bite-sized cubes and parboil for 5-7 minutes. Add the spring onions to for the last minute of cooking, then drain.

Heat the oil in a medium sized frying pan, add the potatoes, spring onions and ham, and toss in the oil. Tip in the beaten egg and stir a couple of times to coat and incorporate everything.

Sprinkle over the feta and mint and allow to cook gently for 8-10 minutes, until cooked halfway through. Meanwhile, set the grill to high.

Transfer the pan to the grill to cook from the top for 5-8, minutes until the frittata is golden and cooked through.

Recipe courtesy of www.lovethecrunch.com

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